Irresistible Crock Pot Beef Stroganoff: A Creamy Delight to Savor

Crock Pot Beef Stroganoff – Get ready to indulge in a delectable dish that will transport your taste buds to flavor paradise! Our Crock Pot Beef Stroganoff is a true crowd-pleaser, boasting tender chunks of beef enveloped in a rich and creamy sauce. With a perfect balance of savory and tangy flavors, this recipe is a standout among comfort food classics. Whether you’re feeding a hungry family or hosting a dinner party, this dish is guaranteed to impress. So, let’s dive into the heartwarming story of how this recipe became a beloved staple in our household.

Picture this: it’s a chilly winter evening, and the aroma of a simmering pot fills the air. As the fragrance of tender beef and earthy mushrooms wafts through the house, it’s impossible to resist the anticipation of dinner. This Crock Pot Beef Stroganoff has become a cherished recipe in our little family. It all started when my husband, a true food enthusiast, stumbled upon an old family cookbook. Intrigued by the timeless appeal of Beef Stroganoff, we decided to give it a try. Little did we know that this dish would soon become a regular feature at our dining table.

Over time, we’ve perfected our recipe, discovering the secrets to achieving melt-in-your-mouth beef and a luscious, velvety sauce. Each time we prepare this dish, we’re reminded of cozy evenings spent together, savoring every spoonful of this comforting masterpiece. It has become our go-to dish for special occasions, weeknight dinners, and whenever we crave a touch of culinary bliss. Now, we’re excited to share our beloved Crock Pot Beef Stroganoff recipe with you!

Why This Recipe Is Simply Irresistible?

• Tender, Flavorful Beef: We start with boneless beef chuck eye roast, cut into succulent 2-inch cubes. Through a careful browning process, each piece develops a beautiful caramelized crust, enhancing the overall taste and texture of the dish.
• Creamy Dreamy Sauce: The magical combination of cream cheese, sour cream, and Dijon mustard creates a velvety sauce that clings lovingly to the beef and mushrooms. It’s a marriage of flavors that will leave you craving more.
• Mushroom Magic: Sliced button mushrooms bring a delightful earthiness to the dish, perfectly complementing the richness of the beef and the tangy notes of the sauce.
• Cooking Convenience: With the help of your trusty Crock Pot, you can effortlessly achieve tender, perfectly cooked beef that melts in your mouth. Simply set it and forget it, allowing the flavors to develop and intensify over time.
• Noodles to Savor: This recipe wouldn’t be complete without the addition of old-fashioned wide egg noodles. Cook them to perfection and let them soak up the delicious flavors of the beef and creamy sauce.
• Versatile and Crowd-Pleasing: Whether you choose to serve the beef mixture over noodles or combine them directly in the Crock Pot, this dish is sure to please everyone at the table. It’s a versatile recipe that adapts to your preferences and dietary needs.

Ingredients:

• 1 can (approximately 14 oz.) of low-sodium beef broth, divided (around 400 ml)
• 1-1/2 pounds (680 grams) boneless beef chuck eye roast, trimmed and cut into 2-inch cubes
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 tablespoon vegetable oil
• 1 medium yellow onion, thinly sliced
• 8 ounces (225 grams) button mushrooms, sliced
• 1/2 cup (120 ml) red wine
• 4 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 tablespoons cornstarch
• 8 ounces (225 grams) old-fashioned wide egg noodles
• 4 ounces (113 grams) cream cheese, cut into 1-inch cubes
• 1 cup (240 ml) sour cream
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Directions:

Start by measuring 1/2 cup (120 ml) of beef broth and reserve it in a covered container in the fridge for later use.

Season the beef on all sides with 1-1/2 teaspoons of salt and 1/4 teaspoon of pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add half of the beef and cook it for about 6 to 8 minutes until it’s beautifully browned on all sides, turning it occasionally for even browning. Transfer the browned beef to your Crock Pot. Repeat this process with the remaining beef, transferring it to the Crock Pot when well browned after each batch.

Add the thinly sliced onion and sliced mushrooms to the skillet. Cook them for about 8 to 10 minutes until the mushrooms are nicely browned, stirring occasionally. Stir in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and then transfer the mixture to the Crock Pot.

Once the skillet is empty, deglaze it with red wine, scraping off any flavorful bits from the bottom, and add the deglazing liquid to the Crock Pot.

Now, add the minced garlic, Dijon mustard, Worcestershire sauce, and the remaining beef broth to the Crock Pot. Stir everything well to combine. Cover the Crock Pot and cook on low for 8 hours or on high for 4 hours. (Low is preferred for tender meat and optimal flavor development.)

Once the cooking time is complete, remove the lid and use a wooden spoon to coarsely break up the beef into bite-sized pieces. Some chunks are perfectly fine; they add texture to the dish.

In a small bowl, whisk together the cornstarch and the reserved 1/2 cup (120 ml) of beef broth from the fridge until smooth. Stir this cornstarch mixture into the beef mixture in the Crock Pot.

If necessary, return the Crock Pot to the high setting. Cover it and continue cooking for an additional 15 to 20 minutes or until the sauce has thickened to your desired consistency.

Meanwhile, cook the egg noodles according to the package instructions. Drain them well.

Add the cubed cream cheese and sour cream to the Crock Pot, stirring until the cream cheese melts and incorporates fully into the sauce.

Serve the beef mixture over the cooked egg noodles or pour the cooked noodles directly into the Crock Pot and stir until well combined.

Optionally, garnish with chopped fresh parsley for a pop of color and freshness.

Notes:

• You can customize this recipe by adding your favorite vegetables such as peas or carrots to enhance the nutritional value and add extra flavors.
• For a lighter version, you can use low-fat cream cheese and sour cream.
• If you prefer a thicker sauce, you can increase the amount of cornstarch to achieve your desired consistency.
• Leftovers can be refrigerated and reheated the next day, and the flavors will have even more time to meld together.

In conclusion, our Crock Pot Beef Stroganoff recipe is a timeless classic that will warm your heart and satisfy your taste buds. With its tender beef, velvety sauce, and comforting flavors, it has the power to create lasting memories and bring loved ones together around the dinner table. Whether you’re cooking for your family, hosting a gathering, or simply treating yourself to a comforting meal, this recipe is a guaranteed winner.

So, don’t hesitate to give it a try and experience the joy of savoring each bite of this irresistible dish. From the first aromatic whiff to the last satisfying slurp, the Crock Pot Beef Stroganoff will capture your senses and leave you craving more. Enjoy the pleasure of indulging in a homemade meal that’s filled with love, warmth, and a whole lot of deliciousness. Bon appétit!

Frequently Asked Questions

Can I use the stroganoff sauce as a gravy for other dishes?

Absolutely! The rich and creamy stroganoff sauce can be used as a delicious gravy to elevate a variety of dishes. Pour it over roasted chicken, mashed potatoes, or even steamed vegetables for a burst of flavor.

Can I substitute the beef with another protein?

Definitely! While this recipe traditionally uses beef, you can experiment with other proteins such as chicken, pork, or even mushrooms for a vegetarian twist. Adjust the cooking time accordingly to ensure that the protein is fully cooked and tender.

Can I make this recipe ahead of time?

Absolutely! This recipe is perfect for meal prepping or making ahead. Simply follow the instructions until the point of adding the cornstarch mixture. Once the beef and mushroom mixture is cooked and tender, allow it to cool, then refrigerate it in an airtight container. When you’re ready to serve, reheat the mixture on the stovetop, add the cornstarch mixture to thicken the sauce, and continue with the remaining steps.

Can I freeze the leftovers?

Yes, you can freeze the leftovers for later enjoyment. Allow the beef stroganoff to cool completely before transferring it to freezer-safe containers or zip-top bags. Make sure to remove any excess air from the bags to prevent freezer burn. The frozen stroganoff can be stored for up to 3 months. To thaw, simply place it in the refrigerator overnight and reheat on the stovetop or in the microwave.

What are some side dishes that pair well with Crock Pot Beef Stroganoff?

This hearty dish pairs beautifully with a variety of side dishes. Some popular options include buttered egg noodles, fluffy mashed potatoes, steamed vegetables like green beans or broccoli, or a fresh garden salad. The choice is yours to create a well-rounded and satisfying meal.

Crock Pot Beef Stroganoff

Sacrlett

Our Crock Pot Beef Stroganoff is a true crowd-pleaser, boasting tender chunks of beef enveloped in a rich and creamy sauce. With a perfect balance of savory and tangy flavors, this recipe is a standout among comfort food classics. Whether you're feeding a hungry family or hosting a dinner party, this dish is guaranteed to impress.

Print Recipe Pin Recipe

Course Main Dish

Ingredients

  

• 1 can approximately 14 oz. of low-sodium beef broth, divided (around 400 ml)
• 1-1/2 pounds 680 grams boneless beef chuck eye roast, trimmed and cut into 2-inch cubes
• 2 teaspoons kosher salt divided
• 1/2 teaspoon ground black pepper divided
• 1 tablespoon vegetable oil
• 1 medium yellow onion thinly sliced
• 8 ounces 225 grams button mushrooms, sliced
• 1/2 cup 120 ml red wine
• 4 garlic cloves minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 tablespoons cornstarch
• 8 ounces 225 grams old-fashioned wide egg noodles
• 4 ounces 113 grams cream cheese, cut into 1-inch cubes
• 1 cup 240 ml sour cream
• 2 tablespoons chopped fresh parsley for garnish (optional)

Instructions

 

• Start by measuring 1/2 cup (120 ml) of beef broth and reserve it in a covered container in the fridge for later use.
• Season the beef on all sides with 1-1/2 teaspoons of salt and 1/4 teaspoon of pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add half of the beef and cook it for about 6 to 8 minutes until it's beautifully browned on all sides, turning it occasionally for even browning. Transfer the browned beef to your Crock Pot. Repeat this process with the remaining beef, transferring it to the Crock Pot when well browned after each batch.
• Add the thinly sliced onion and sliced mushrooms to the skillet. Cook them for about 8 to 10 minutes until the mushrooms are nicely browned, stirring occasionally. Stir in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and then transfer the mixture to the Crock Pot.
• Once the skillet is empty, deglaze it with red wine, scraping off any flavorful bits from the bottom, and add the deglazing liquid to the Crock Pot.
• Now, add the minced garlic, Dijon mustard, Worcestershire sauce, and the remaining beef broth to the Crock Pot. Stir everything well to combine. Cover the Crock Pot and cook on low for 8 hours or on high for 4 hours. (Low is preferred for tender meat and optimal flavor development.)
• Once the cooking time is complete, remove the lid and use a wooden spoon to coarsely break up the beef into bite-sized pieces. Some chunks are perfectly fine; they add texture to the dish.
• In a small bowl, whisk together the cornstarch and the reserved 1/2 cup (120 ml) of beef broth from the fridge until smooth. Stir this cornstarch mixture into the beef mixture in the Crock Pot.
• If necessary, return the Crock Pot to the high setting. Cover it and continue cooking for an additional 15 to 20 minutes or until the sauce has thickened to your desired consistency.
• Meanwhile, cook the egg noodles according to the package instructions. Drain them well.
• Add the cubed cream cheese and sour cream to the Crock Pot, stirring until the cream cheese melts and incorporates fully into the sauce.
• Serve the beef mixture over the cooked egg noodles or pour the cooked noodles directly into the Crock Pot and stir until well combined.
• Optionally, garnish with chopped fresh parsley for a pop of color and freshness.

Notes

You can customize this recipe by adding your favorite vegetables such as peas or carrots to enhance the nutritional value and add extra flavors.

For a lighter version, you can use low-fat cream cheese and sour cream.

If you prefer a thicker sauce, you can increase the amount of cornstarch to achieve your desired consistency.

Leftovers can be refrigerated and reheated the next day, and the flavors will have even more time to meld together.

Keyword Crock Pot Beef Stroganoff